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Topics - sue_h

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Condiments and Sauces / Hoisin Sauce
« on: June 29, 2011, 01:32:24 am »
Finally posted my Hoisin Sauce recipe on the recipe community today. It's great with all sorts of stirfries and for marinating shredded pork for steamed pork buns.

Recipe Requests / Does anyone have a recipe that uses Taro?
« on: June 01, 2011, 01:54:22 am »
We have taro growing in our garden and recently got some in our weekly real food box. I'm just not sure how to cook with it. I've heard that people make chips with it. Has anyone used it in the Thermomix? Thanks Sue

I was hoping some of the consultants out there could give me some advice. I love my TM, I love what it does and I also love the healthy food options it provides. So much so that I was thinking I could easily sell this. I've had the TM for a month and I'm catching up with someone today to speak about opportunities to become a consultant. I'm a bit hesitant because I don't have much time. I work part time (3 days) and volunteer for 2 organisations ( at least 1 evening, 2 mornings and 1 week-end/month). That, being with my family and finding time for friends, doesn't leave me much time and I understand from preliminary discussions that I need to sell a machine a month. I don't see the selling as part of the problem, just the time it takes to sell one. My preliminary observations of my excellent consultant is that you need

3 hours - initial demo
3 hours - home delivery demo
3 hours - varoma demo

How much extra time does it take to prepare for a demo, the paperwork and to follow with your clients. If I'm going to do this I want to do a good job and provide a service for people, not just sell them a machine and have no follow up or sales support.

Any insights you could provide are appreciated.

Chit Chat / Breakfast ideas
« on: January 17, 2011, 02:10:25 am »
I'm trying to get away from having cereal for breakfast. I really like the Cyndi O'Meara approach to breakfast. Our kids are 9 and 7 so they quite like the idea of having a varied breakfast.

To help make things easier I've come up with a list so that I don't have to put too much thought into it the night before or in the mornings. I've printed it onto a small card to keep in the kitchen. Many of the ideas came from this forum or from My approach will be to use natural ingredients. I'd love to hear from anyone else with suggestions.

   Apple crumble
   Bagels
   Baked beans
   Banana bread
   Bircher muesli
   Boiled eggs
   Bread and butter pudding
   Bread with egg in hole
   Breakfast bread
   Breakfast risotto
   Brekky bars
   Brioche
   Croissants
   Current buns
   Damper
   Eggs Benedict
   Eggs Florentine
   French toast
   Frittata
   Fruit
   Fruit poached
   Fruit bread
   Fruit pizza
   Fruit salad
   Jam
   kedgeree
   Lemon butter
   Marmalade
   Muesli
   Muffins
   Omelette
   Pancakes
   Porridge
   Quiche
   Rosti
   Scrambled eggs
   Scrolls
   Smoothie
   Toast
   Toasted sandwiches
   Tortilla
   Waffles
   Yogurt

 :'(  :'(   I made a mistake this morning and crushed my ice with the reverse still on and it was on speed 10. I just cleaned it and notice that the is a small scratch on the top of the blade. I'm so annoyed with myself and had hoped it would just wash off. Unfortunately it didn't. The cutting edge and stirring edge appear fine. Do you think this will affect the performance of the blades?   ???

Chit Chat / How do you find time for new recipes?
« on: December 27, 2010, 12:21:39 am »
 :)Just wondering how everyone finds time for new recipes on this forum. I keep finding so many good ones that people have posted that I'm finding that I would rather try your version than convert my own.  I love the recipes and there's always one for something that the family feels like for breakfast, lunch, dinner and snacks. This really is one of the best forums for all types of cooking and we're really loving the natural cooking approach. Thanks everyone. Maybe in a year or 2 I'll have worked through your recipes and will convert my own.  ;D

Questions? Technical Issues? The Survival Guide / Pasta liquid
« on: December 19, 2010, 07:24:48 am »
I'm very new to TM and have loved cooking with it so far. Today I wish to cook Ragu (EDC) with the pasta added and just can't find out how to do this. I read in this forum that I add the same amount of liquid as pasta. Is it just water that I add to the Ragu, or do I use another form of liquid. Is it right to add the pasta (kids love the spiral so was thinking to add that) or is it better to still cook the pasta separate?


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